Chicken & Vegetable Souffle Recipe

Name: Chicken & Vegetable Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bread; ¼ cup onion, grated; ½ cup green pepper, finely chopped; ½ cup celery, finely chopped; 2 cups poultry, diced; 10 ounces cream of mushroom soup; ⅛ teaspoon pepper; 1 ½ cups milk; 3 eggs; ½ cup mayonnaise; ½ cup sharp cheddar cheese, grated; ¾ teaspoon salt

Servings: persons

8 slices bread
¼ cup onion, grated
½ cup green pepper, finely chopped
½ cup celery, finely chopped
2 cups poultry, diced
10 ounces cream of mushroom soup
⅛ teaspoon pepper
1 ½ cups milk
3 eggs
½ cup mayonnaise
½ cup sharp cheddar cheese, grated
¾ teaspoon salt

1
Trim crusts from bread slices and place four slices in bottom of 8 square baking dish.
2
Combine onion, pepper, and celery with meat or chicken and spread over bread.
3
Cover with remaining bread.
4
Mix soup, milk, eggs, and mayonnaise and cheese together.
5
Add seasonings, blend well, and then pour over the mixture in the pan.
6
Bake for 45 minutes in 375-degree oven.
7
Serve immediately.
8
If halving the recipe, use 2 eggs.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 slices bread, ¼ cup onion, grated, ½ cup green pepper, finely chopped, ½ cup celery, finely chopped, and more.

Yes, Chicken & Vegetable Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken & Vegetable Souffle

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